Save Golden roasted potatoes and broccoli tossed in zesty lemon juice and aromatic smoked paprika, creating a vibrant, flavorful side dish perfect for any meal.
This dish quickly became a staple in my kitchen for its simplicity and bright flavors that complement any main course.
Ingredients
- Yukon Gold potatoes: 600 g (1.3 lbs), cut into 2 cm (¾-inch) cubes
- Broccoli florets: 350 g (12 oz)
- Extra virgin olive oil: 3 tbsp
- Lemon: 1, zested and juiced
- Smoked paprika: 1½ tsp
- Garlic powder: 1 tsp
- Sea salt: ¾ tsp, plus more to taste
- Freshly ground black pepper: ½ tsp
- Chopped fresh parsley: 1 tbsp (optional)
- Extra lemon wedges: for serving (optional)
Instructions
- Preheat oven:
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Toss potatoes:
- In a large bowl, toss the potato cubes with 2 tablespoons olive oil, half the lemon zest, 1 teaspoon smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Roast potatoes:
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Toss broccoli:
- Meanwhile, toss the broccoli florets with the remaining 1 tablespoon olive oil, ½ teaspoon smoked paprika, and a pinch of salt and pepper.
- Add broccoli:
- After 20 minutes, add the broccoli to the baking sheet with the potatoes. Stir gently to combine and spread out again.
- Continue roasting:
- Continue roasting for another 15 minutes, or until the potatoes are golden and the broccoli is tender and slightly crispy at the edges.
- Finish dish:
- Remove from the oven and immediately drizzle with lemon juice and the remaining lemon zest. Toss gently to combine.
- Serve:
- Transfer to a serving platter. Garnish with chopped parsley and serve with extra lemon wedges if desired.
Pin it Preparing this meal with family always fills the kitchen with wonderful aromas and joyful moments around the table.
Variations
You can switch smoked paprika for regular paprika or add chili flakes for a spicy kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Nutritional Information
This dish contains approximately 185 calories per serving with 7 grams of fat and 5 grams of protein.
Pin it Enjoy this vibrant and easy side dish that will brighten any meal with its bold flavors and crisp textures.
Frequently Asked Questions
- → How do I get the potatoes extra crispy?
Soak the potato cubes in cold water for about 30 minutes before roasting. Drain and pat them dry thoroughly to remove excess moisture for a crisper texture.
- → Can I use other types of potatoes?
Yes, Yukon Gold or other waxy potatoes work best for roasting as they hold their shape while becoming nicely golden and tender.
- → What is the best way to evenly cook the broccoli with the potatoes?
Toss the broccoli separately with olive oil and smoked paprika, then add it to the baking sheet after the potatoes have roasted for 20 minutes to ensure even cooking.
- → Can I add extra flavors to this dish?
Feel free to add chili flakes for heat or swap parsley for herbs like dill or cilantro to suit your taste preferences.
- → Is this suitable for a gluten-free diet?
Yes, all ingredients are naturally gluten-free, making this a great option for gluten-sensitive diets.